What is Reblochon?
Reblochon is a soft, washed-rind cow’s milk cheese from the Savoie region of the French Alps. It has a pale, slightly tacky rind and a creamy, mild, nutty interior. It is best known as the cheese in tartiflette. Because it melts smoothly, it is also good for baking and gratins. The true French cheese is a protected product, and many shops sell it in small round wheels.
Tartiflette: the classic Reblochon recipe
Tartiflette is a Savoyard bake of potatoes, onions, bacon and Reblochon. It is a winter staple in the Alps, but easy to make anywhere.
Ingredients (serves 4 to 6)
- about 1 kg (2 lb) waxy potatoes
- 200 g (7 oz) smoked bacon lardons
- 1 large onion, sliced
- 1 small glass (about 100 ml) dry white wine
- 1 Reblochon cheese (about 450 g), or a half cheese for a lighter version
- 100 ml creme fraiche (optional, many cooks include a little)
- salt, pepper, and a little butter for the dish
Method
- Heat the oven to about 200 C (400 F). Boil the potatoes until just tender, then peel and slice.
- Cook the lardons in a pan until golden. Add the onion and soften it in the fat.
- Add the wine and cook briefly until mostly reduced.
- Combine the potatoes with the onion mixture and creme fraiche, if using. Season carefully, since the bacon and cheese are salty.
- Spread in a buttered baking dish.
- Cut the cheese in half horizontally so you have two rounds. Place them rind-side up on top, or slice and cover the surface.
- Bake for about 20 to 25 minutes until bubbling and golden.
Tips
- Many cooks leave the rind on the cheese, as it is edible. Remove it if you prefer a milder dish.
- Use waxy potatoes so the slices hold their shape. If you like creamy potato bakes, Sweden’s Jansson’s temptation in our Scandinavian potato recipes is another one to try.
- Bake in a shallow dish for more browned surface.
What goes well with tartiflette
The dish is rich, so a sharp, simple side works best.
- a green salad with mustard vinaigrette
- cornichons and pickled onions
- cured ham or air-dried beef (charcuterie)
- crusty bread
- a dry white wine, such as one from Savoie, or a light red
For a full menu with similar cool-weather dishes, see our French themed dinner party ideas. Tartiflette also pairs well with other regional dishes from our Alsace specialty foods guide, such as flammekueche, for a winter spread.
Other ways to cook with Reblochon
- Baked whole: score the top, add a little garlic and white wine, and bake until molten. Serve with potatoes or bread for dipping.
- On toasts: place slices on bread with ham or onions and grill.
- In a gratin: layer with vegetables such as leeks, cauliflower or potatoes.
- In soup: melt a slice onto toasted bread over onion soup.
- In omelettes or a frittata: fold in diced cheese with potato and herbs.
- In pastry: wrap in puff pastry with onions or mushrooms for a baked parcel.
- Variations on tartiflette: some cooks add mushrooms, leeks or smoked salmon instead of bacon.
Wine and drink pairings
Dry white wines with some acidity are a common match, as are light reds. Many people also like a crisp cider or a pale ale. Avoid very tannic reds, which can feel heavy against creamy cheese.
Storing Reblochon, and can you freeze it?
Keep Reblochon wrapped in the fridge and eat it within the date on the label, ideally soon after you open it. Soft washed-rind cheeses are best fresh. Freezing is generally not recommended for the eating texture, because it can turn grainy or crumbly once thawed. If you do freeze it, use it only in cooked dishes such as tartiflette or gratins, where texture matters less. Pregnant people and other vulnerable groups are often advised to avoid soft raw-milk cheeses, and Reblochon can be made with raw milk, so check the label and local health guidance.
Substitutes
If you cannot find Reblochon, a similar soft, washed-rind cheese will work, although the flavour will differ. Options often suggested include Taleggio, Camembert or Brie (without too much rind), or a mild Munster. See our Alsace guide for more on Munster.
Frequently asked questions
What are some recipes using Reblochon? Tartiflette, baked Reblochon, gratins, toasts, savoury pastries and omelettes.
What is the best recipe for tartiflette? A simple one: potatoes, onions, bacon, white wine and plenty of cheese, baked until golden.
Can I eat the rind? Yes, the rind is usually eaten, although some people prefer to remove it in cooked dishes.